Anyway, back to those pastries - they made the perfect weekend breakfast. And doesn't breakfast always taste better when eaten in one's pyjamas?
Buoyed up by the success of the Danish Pastries, I chose something a little easier for my next project - a homemade pizza base. Again this is Nigella's recipe, and it couldn't be simpler.
I've made two of these in recent weeks. The first one was for a friend's birthday, and I got so carried away with my celebratory glass of vodka and tonic that I omitted to take a photo. The picture here is of my second, smaller, pizza in the process of being topped with roasted tomatoes. I later added asparagus, proscuitto and grated cheese (a mixture of mozarella and cheddar) to make a very satisfying supper - streets ahead of the supermarket-bought frozen pizza that we usually eat.
I made enquiries about making these myself and one of my friends, Melanie, kindly typed out a recipe that she had from a Penelope Casas book. I also found a fabulous blog, Wild Yeast, on which the author had written about making Tortas de Aciete, making the method slightly simpler. With the specified 'leftover pizza dough' I set about making them myself.
I'll happily concede that they don't exactly look beautiful... the final grilling to caramelise the sugar also had the unwanted effect of burning the edges, but they did taste very authentic. I'm sure I'll make a slightly better job of them next time!
I'm sure this bread would have been divine as a 'plain' loaf, but I added 2 tbsp of chopped rosemary to the dough as I was making it to eat with a lemony chicken dish and thought that the flavours would compliment eachother. I was right. However, it was the fabulous texture of this bread that really sold it to me - a crackly crust concealing a moist and chewy, yet light and airy bread inside. Hard to describe really, but just make it and see.
This was all that was left last night after 4 of us had eaten supper and Rob had made a sandwich for his lunch the next day. Just enough for a crisp, herbal-scented slice of toast for my breakfast this morning.